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mung bean hummus in a white bowl with a squeezed lime to the side

Mung Bean Hummus

Mung Bean Hummus is a delicious, healthy bean dip that's a great alternative to traditional chickpea hummus. Quick-cooking mung beans blend up silky smooth with tahini, lime juice, and a touch of garlic.
Course Appetizer
Cuisine Mediterranean
Keyword Mung Bean Hummus
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 145kcal


  • 2 cups cooked mung beans
  • ½ cup tahini prefer runny tahini
  • 1 medium lime juiced - add more to taste
  • 1 clove garlic smashed
  • 1 teaspoon salt more to taste
  • ½ cup water add one tablespoon at a time


  • Place the cooked mung beans in the bowl of a food processor, and pulse to break down into a paste.
  • Add the tahini, smashed garlic, lime juice, and salt, and run the food processor until smooth.
  • Add water, one tablespoon at a time, until the hummus has reached the desired consistency.
  • Serve!


  • Nutrition values are an estimate only, and are based on 8 servings.
  • When making hummus and other bean dips, the garlic flavour tends to "bloom" over time. So if it doesn't taste garlicky enough to you when first made, I urge you to wait an hour and taste it again. 
  • You may want to add more or less lime juice according to taste, so add it bit by bit. Same goes for salt. 
  • Freshly made hummus will last you about five days in the fridge in an air-tight container.
  • Did you know that you can freeze hummus? Yup, you sure can! Just scoop it into freezer-friendly containers (I usually just use empty cottage cheese containers, but I also love these reusable silicon freezer bags), label it with the date, and it'll last up to three months in your freezer. 


Calories: 145kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 212mg | Fiber: 5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg